Defrosting meat in a hurry? Need chicken, steak, or pork on the table tonight? This test kitchen trick defrosts meat quickly safely and it doesn’t risk overcooking as the microwave does.
America’s Test Kitchen always thaw large cuts (entire roasts and whole birds like chicken and turkey) in the refrigerator but also use the quick-thaw method for cuts that are 1 inch thick or less.
Defrost Meat Fast Safely Video Tutorial
America’s Test Kitchen has some excellent info when it comes to thawing small cuts of meat.
We have outlined details below. We highly recommend you watch this quick and easy to follow video tutorial so you can learn how to defrost meat quickly safely and the proper way. Click Play above ^
Defrost Meat Quickly Safely Information
Simply seal the meat in zipper-lock bags and submerge the bags in very hot (140-degree) water.
This way, the meat defrosts quickly and bacterial growth remains in the “safe” range.
America’s Test Kitchen found that quick-thawed meat is indistinguishable from meat defrosted in the refrigerator (including chicken breasts, which may turn slightly opaque once thawed).
Note on thawing meat: Do NOT simply leave it out on the counter! Frozen meat left on the counter can begin to grow microorganisms in as little as 2 hours.